Coconut Flan

Flan is a favorite in Latin American countries, and it's easy to see why, what with its creamy texture and not-too-sweet flavor. For this recipe, traditional caramel is revved up with coconut milk and sweetened flaked coconut.

Total Time: 0:15

Prep: 0:15

Level:
Moderate

Serves:
12

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Ingredients

2 box flan mix

2 c. whole milk

1 can lite coconut milk

1 c. sweetened flaked coconut

Garnish: strips of fresh or dried coconut

Directions

Have ready a round 8 x 2-in. baking dish or pan and a rimmed serving plate.

Can be made through Step 4 up to 3 days ahead. Cover and refrigerate. Unmold up to 3 hours before serving.

Tips & Techniques

Can be made through Step 4 up to 3 days ahead. Cover and refrigerate. Unmold up to 3 hours before serving. To toast coconut, spread in a shallow pan or microwave-safe plate. Bake at 350°F or microwave on high, stirring as needed, 5 minutes, or until golden.